BEEF ROULADEN (Rollups)

German Kitchen

INGREDIENTS:

Serves 4.

• 8 (7 oz.) thin slices top round of beef

• 1/2 c. prepared mustard

• 1 tbs marjoram

• Garlic salt

• 8 strips lean bacon

• 4 dill pickles, quartered lengthwise

• 1 lg. onion, chopped fine

• Salt and pepper to taste

• 8 tbsp. unsalted butter

• 4 lg. mushrooms, halved

• 2 med. carrots

• 1 med. onion, halved

• 6 tbsp. all-purpose flour

• 4 cups. beef broth, heated

• 2 bay leaves

DIRECTIONS:

1. Spread each beef slice with 1 teaspoon mustard, ½ tsp marjoram, and garlic salt.

2. Place 1 strip of bacon lengthwise, 1/2 spear of pickles crosswise. Few slices of onions, salt and pepper.

3. Roll up beef; secure with skewer or twine.

4. Melt butter in 5-quart heavy pot. Brown beef rolls evenly; do not scorch. Transfer to plate.

5. Add mushrooms, carrots and onions to pan; saute until lightly browned. Whisk in flour, continue browning. Slowly whisk in broth, add bay leaves; heat to boiling.

6. Reduce heat, add rouladen; cover, simmer 1 hour.

7. Remove beef rolls, take off skewers or twine, keep warm. Strain gravy, (or blend with hand blender). Serve rouladen, with potato dumplings or whipped potatoes.

NOTE: Excellent when cooked ahead and reheated in its own gravy.